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EasySoups & BrothsveganCC0 1.0 Universal
Traditional Moroccan Bessara (Creamy Dried Fava Bean, Garlic and Cumin Soup)
Northern Morocco's iconic nourishing street breakfast: split dried fava beans simmered with plentiful garlic into a silky, comforting purée, served piping hot with pools of extra virgin olive oil, fragrant cumin, and paprika.
Prep
10 min
Cook
50 min
Total
60 min
Ingredients
servings
4
- Peeled dried split fava beans, rinsed400 g
- Garlic cloves, peeled whole8 clove
- Ground cumin1 tbsp
- Sweet or hot Spanish paprika1 tsp
- Extra virgin olive oil for serving60 ml
- Salt1 tsp
Preparation Steps
1
Combine split fava beans and peeled garlic in a pot with 1.5 liters water. Bring to a boil, skim off foam, and simmer gently for 40-45 minutes until completely tender.
45 min timer
2
Blend soup with immersion blender until silky and velvety smooth. Stir in salt, half the cumin, and 2 tbsp olive oil, simmering 3 minutes more.
5 min timer
3
Ladle piping hot into bowls, pour a generous swirl of fruity olive oil over each, and dust with cumin and paprika. Serve with warm crusty bread.
2 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
310
Protein
16g
Carbohydrates
36g
Fat
12g
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Archives / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
